Oven-Baked Chicken Shawarma Skewers Recipe

Introduction

Chicken Shawarma is a flavorful Middle Eastern dish featuring tender, marinated chicken thighs cooked to perfection. This recipe combines aromatic spices with yogurt and lemon for a juicy, savory meal that’s perfect for any occasion.

Ingredients

• 8 chicken thighs
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• 1 teaspoon onion powder
• 1 teaspoon coriander
• 2 teaspoons salt (to taste)
• 1 teaspoon black pepper (to taste)
• 1 cup yogurt
• 3 tablespoons tomato paste
• Juice of 1/2 lemon (about 3 tablespoons)
• 1 tablespoon olive oil

Instructions

1. Step 1: Place the chicken thighs in a large bowl.
2. Step 2: Sprinkle the smoked paprika, cumin, onion powder, coriander, salt, and black pepper evenly over the chicken.
3. Step 3: Add the yogurt, tomato paste, lemon juice, and olive oil to the bowl. Rub the mixture thoroughly into the chicken pieces so they are well coated with the marinade.
4. Step 4: Thread the marinated chicken thighs onto skewers, pushing the pieces tightly together.
5. Step 5: Line a deep baking dish with aluminum foil. The dish should be narrow enough to support the skewers on its edges so the chicken is suspended and not touching the bottom.
6. Step 6: Rest the ends of the skewers on the rim of the baking dish, ensuring the chicken hangs above the foil.
7. Step 7: Bake the chicken in a preheated oven at 425°F (220°C), covered with foil, for 25 minutes.
8. Step 8: Remove the foil and continue baking for another 25 to 30 minutes until the chicken is cooked through and slightly charred.
9. Step 9: Use a sharp knife to shave thin slices off the cooked chicken and serve.

Tips & Variations

• For extra smoky flavor, try using a mix of smoked and sweet paprika.
• You can substitute chicken thighs with chicken breasts, but thighs stay juicier and more tender.
• Serve with warm pita bread, garlic sauce, and pickled vegetables for a classic shawarma experience.
• If you don’t have skewers, you can stack the chicken vertically on one skewer or bake on a rack set inside the baking dish.

Storage

Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the meat tender. For longer storage, freeze the cooked chicken for up to 2 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without yogurt?

Yogurt acts as a tenderizer and adds creaminess to the marinade, but you can substitute it with buttermilk or a mixture of lemon juice and olive oil if needed.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The baking time in the recipe should achieve this, but using a meat thermometer is the safest method.

Oven-Baked Chicken Shawarma Skewers Recipe

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★★★★★

4.5 from 79 reviews

This Chicken Shawarma recipe features marinated chicken thighs seasoned with a fragrant blend of smoked paprika, cumin, coriander, and more, then baked on skewers to achieve tender, juicy, and flavorful results. Perfect for sandwiches, wraps, or served with rice and salads, this oven-baked shawarma captures the authentic Middle Eastern taste with simple ingredients and easy preparation.

• Author: zara
• Prep Time: 15 minutes (plus at least 1 hour marinating)
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes
• Yield: Serves 4–6 people 1x
• Category: Dinner
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Chicken Marinade

• 8 chicken thighs
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• 1 teaspoon onion powder
• 1 teaspoon coriander
• 2 teaspoons salt (to taste)
• 1 teaspoon black pepper (to taste)
• 1 cup yogurt
• 3 tablespoons tomato paste
• Juice of 1/2 lemon (about 3 tablespoons)
• 1 tablespoon olive oil

Instructions

1. Place the chicken thighs in a bowl: Begin by placing all 8 chicken thighs into a large mixing bowl to prepare for seasoning.
2. Season the chicken: Sprinkle the smoked paprika, cumin, onion powder, coriander, salt, and black pepper evenly over the chicken thighs to infuse the meat with robust flavors.
3. Marinate: Add the yogurt, tomato paste, lemon juice, and olive oil to the bowl. Use your hands or a spoon to thoroughly rub and coat each piece of chicken until well covered with the marinade. Allow the chicken to marinate for at least 1 hour in the refrigerator for best flavor.
4. Skewer the chicken: Thread the marinated chicken thighs onto skewers, pushing the pieces tightly together to ensure even cooking.
5. Prepare the baking dish: Line a deep baking dish with aluminum foil. Ensure that the dish is narrow enough so that the skewers can rest on the edges, keeping the chicken elevated above the base.
6. Arrange skewers in the dish: Place the handles or ends of the skewers securely on the rim of the baking dish so that the chicken does not touch the bottom of the dish. Alternatively, you can stack the chicken vertically on a skewer if preferred.
7. Bake covered: Preheat the oven to 425°F (220°C). Cover the dish tightly with foil and bake the chicken for 25 minutes to start cooking through.
8. Bake uncovered: Remove the foil and continue baking the chicken for an additional 25-30 minutes to allow the exterior to brown and develop a slight char typical of shawarma.
9. Slice and serve: Once cooked, use a sharp knife to carefully shave thin slices off the cooked chicken skewers. Serve the chicken shawarma warm with your favorite sides like pita bread, garlic sauce, fresh vegetables, or rice.

Notes

• Marinating the chicken overnight enhances the flavor and tenderness significantly.
• You can substitute chicken thighs with chicken breasts but expect a slightly drier texture.
• If skewers are not available, spread the marinated chicken on a baking rack set inside the dish to achieve similar results.
• Serve with traditional accompaniments like garlic sauce (toum), pickles, and chopped parsley for an authentic experience.
• Adjust salt and spices according to personal taste preferences.

Keywords: Chicken Shawarma, Middle Eastern Chicken, Baked Shawarma, Spiced Chicken Thighs, Marinated Chicken